"This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!"


* 1 tablespoon vegetable oil
* 1 large onion, halved and thinly sliced
* 4 red potatoes, cubed
* 1/2 pound green beans, cut into 1 inch pieces
* 5 cups vegetable, chicken, or beef broth
* 2 tablespoons whole-wheat flour
* 1/2 cup sour cream
* 3/4 cup sauerkraut with juice
* 1 tablespoon chopped fresh dill
* Salt and pepper to taste


1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.


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